Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and a blend of herbs and spices. Savory, easy to make, and great for breakfast sandwiches or alongside your favorite breakfast sides.
I usually favor sweet breakfasts like oatmeal or smoothies, but savory dishes deserve a place on the morning table too. This vegan breakfast sausage is a flavorful, plant-based alternative that works well on its own or in a hearty breakfast sandwich with vegan English muffins, tempeh bacon, vegan cheese and tofu scramble.
The recipe is naturally gluten-free when made with textured soy protein and brown rice flour, though you can substitute another flour if needed. It uses hot vegetable stock (or water), nutritional yeast for umami, a blend of dried herbs and spices, flax eggs as a binder, and a touch of maple syrup for balance. The maple syrup is optional—omit or replace it with another liquid sweetener if you prefer.
These sausages are satisfying and versatile: enjoy them for breakfast, or use them in burgers or as a protein-rich addition to lunch and dinner. They store well in the refrigerator, making them convenient for meal prep.
They also make a lovely addition to a brunch spread. If you enjoy textured vegetable protein, try incorporating it into other recipes like bolognese, stroganoff, or stews for more meat-free meals.
Vegan breakfast sausage ingredients
- Textured vegetable protein (TVP).
- Vegetable stock or hot water — homemade is best for flavor and sodium control, but store-bought works fine.
- Brown rice flour — any flour can be used; adjust quantity if needed to achieve the right texture.
- Nutritional yeast — optional if you avoid it; you can add a bit more flour instead.
- Dried sage and dried thyme for that classic breakfast sausage aroma.
- Garlic powder (or onion powder, or both).
- Paprika and ground black pepper.
- Optional cayenne powder for a spicy kick.
- Tamari or soy sauce (or coconut aminos) to add savory depth. Add salt and extra liquid if using plain water.
- Maple syrup — optional, helps balance the savory flavors. If you skip it, add a little extra liquid.
- Flax eggs as the binder. Other egg replacers may work but were not tested here.
- Oil for frying — optional. Use extra virgin olive oil or another preferred cooking oil, or omit to keep it oil-free.
Tips to make vegan breakfast sausage
- Make your own vegetable stock to control flavor and sodium; it’s easy and inexpensive.
- Customize the herbs and spices to suit your taste — more sage, smoked paprika, or a pinch of fennel can change the profile.
- If the mixture is too sticky, add more flour. If it’s too dry, add a little more hot stock or water. Aim for a moldable, not wet, consistency.
Looking for more textured vegetable protein recipes?
- Vegan Bolognese Sauce using TVP.
- Vegan Mushroom Stroganoff with a meaty texture from TVP or mushrooms.
- Vegan Stew that uses TVP as a beef alternative.
Did you make this vegan breakfast sausage recipe?
Please leave a comment below, share your experience, rate the recipe, or tag a photo on Instagram @simpleveganblog with #simpleveganblog. I love seeing your versions!
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Vegan Breakfast Sausage
Ingredients
- 1 cup textured vegetable protein
- 1 cup vegetable stock or water hot
- 1 and ¼ cups brown rice flour
- ¼ cup nutritional yeast
- 2 teaspoon dried sage
- 2 teaspoon dried thyme
- 2 teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder optional
- 2 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- 2 flax eggs
Instructions
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Add the textured vegetable protein and the hot vegetable stock or water to a large bowl. Stir, cover, and let it sit for 5–10 minutes to rehydrate.
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In another large bowl, combine the dry ingredients: flour, nutritional yeast, sage, thyme, garlic powder, paprika, black pepper and cayenne (if using).
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Add the rehydrated TVP, tamari or soy sauce, maple syrup and flax eggs to the dry mixture. Stir until everything is well combined and you have a moldable dough.
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Form 10–12 patties by hand.
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Heat a little oil in a skillet over medium heat (or use a nonstick griddle). Cook the patties until golden brown, about 3–4 minutes per side. Omit oil if you prefer oil-free cooking.
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Serve immediately. Store leftovers in a sealed container in the refrigerator for 5–7 days.
Nutrition
Did you try this recipe?Leave a comment below and let me know how it turned out!